delicious street food in Sahara Occidental perfect street food in Sahara Occidental
Sahara Occidental, also known as Western Sahara, is a disputed territory in North Africa. It’s important to note that the region may not be well-known for a diverse street food culture compared to some other parts of the world. However, local cuisine is likely influenced by North African and Saharan flavors. Here are 5 street food items that could be found in the region:
Aish Merahrah: Flatbread made with sorghum or barley.
Taktouka: A salad made with tomatoes and roasted green peppers.
Merguez: Spiced lamb or beef sausages.
Mechoui: Spit-roasted lamb or goat, seasoned and slow-cooked.
Kebabs: Grilled skewers of meat, often served with bread.
Please note that the availability of these street food items can vary, and the street food culture in Sahara Occidental may not be as developed as in other regions. Additionally, the political situation in the area may affect the accessibility and variety of food options.
00:00 intro
00:04 Aish Merahrah
02:14 Taktouka
04:47 Merguez
07:35 Mechoui
10:30 Kebabs
_______________________________________________
#taktouka
#merguez
#mechoui
#kebabs
#aish_merahrah
#sahara
#streetfood
#street_food
Welcome to My Passion Travel Channel a channel specializing in street food and travel aish Merra flatbread made with sorghum or barley a maraha I can provide you with a basic recipe for making a sorghum or barley flatbread keep in mind that this may not be an authentic aish
Marara recipe but it incorporates the grains you mentioned you can adjust the recipe based on your preferences ingredients 2 cups sorghum or barley flour 1 cup warm water 1 teaspoon salt 2 tblsp olive oil optional instructions mixing the dough in a large mixing bowl combine the
Sorum or barley flour with salt gradually add warm water to the flour stirring continuously until a dough begins to form knead the dough on a lightly flowered surface for about five 7 minutes until it becomes smooth resting the dough place the dough back into the mixing bowl cover it with
A clean kitchen towel and let it rest for at least 30 minutes this allows the flour to fully absorb the water and makes the dough easier to work with dividing and rolling divide the Rusted dough into small golf ball-sized portions on a flowered surface roll each portion into a thin round
Flatbread you can use a rolling pin for this step cooking heat a griddle or a non-stick skillet over medium high heat place the rolled flatbread onto the hot griddle and cook for about one 2 minutes on each side or until it puffs up slightly and develops golden brown spots if you prefer you
Can brush the flatbread with a bit of olive oil during cooking for added flavor and moisture serve once cooked remove the flatbreads from The Griddle and stack them on a plate they are best when served warm tauka a salad made with tomatoes and roasted green peppers tauka is a
Moroccan dish made primarily from tomatoes and green peppers it’s a flavorful and spicy side dish that is often served as part of a Moroccan Mesi or as a side to main dishes here’s a basic recipe for tauka ingredients four large Tomatoes peeled and chopped two three green bell peppers
Finely chopped one onion finely chopped two cloves garlic minced 2 tbsp olive oil 1 teaspoon ground cumin 1 teaspoon paprika one two teaspoon ground chili powder adjust to taste salt and black pepper to taste fresh cilantro or parsley chopped for garnish instructions prepare the vegetables peel
The tomatoes by making a small X at the bottom placing them in boiling water for about 30 seconds and then transferring them to an ice bath the skin should peel off easily chop the peeled Tomatoes cook the vegetables in a large Skillet or pan heat the olive oil over medium heat add the
Chopped onions and garlic and sauté until softened add the chopped green peppers to the pan and cook for a few minutes until they begin to soften stir in the chopped tomatoes cumin paprika and chili powder season with salt and black pepper simmer reduce the heat to Low cover the pan and let the
Mixture simmer for about 20 30 minutes stirring occasionally the vegetables should become soft and the flavors should melt together adjust seasoning taste the tauka and adjust the seasoning as needed add more salt pepper or chili powder according to your preference garnish and serve once the
Vegetables are soft and the flavors have melted remove the pan from the Heat garnish the tauka with chopped fresh cilantro or parsley tauka can be served warm or at room temperature it’s often enjoyed with bread as a side dish or as part of a larger Moroccan meal merges spiced lamb
Or beef sausages mges is a type of sausage that is popular in North African and Middle Eastern Cuisines particularly in countries like Morocco and Algeria it is known for its distinctive red color and spicy flavor here’s a basic recipe for making merg sausage ingredients 1B 450g ground
Lamb or a mixture of lamb and beef two cloves garlic minced 2 teaspoons ground cumin 2 taspo ground coriander 1 taspo smoked paprika 1 teasp ban pepper adjust according to spice preference 1 teasp ground fennel seeds 1 teasp ground sumac optional salt and black pepper to taste
2 tablespoons Harissa paste adjust according to spice preference 2 tbsp red wine vinegar 1/4 cup chopped fresh parsley optional for added flavor lamb casings if making links or use as bulk sausage instructions prepare the casings if making links if using lamb casings rinse them thoroughly
And soak them in warm water for about 30 minutes to soften mix the ingredients in a large mixing bowl combine the ground meat minced garlic cumin coriander smoked paprika cayenne pepper ground fennel seeds sumac if using salt black pepper Harissa paste red wine vinegar and chopped
Parsley mix the ingredients thoroughly ensuring that the spices are evenly distributed throughout the meat test the seasoning before proceeding it’s a good idea to cook a small portion of the mixture to taste and adjust the seasoning if necessary stuffing the sausages if making links
Using a sausage stuffer stuff the casings with the sausage mix txture twist the sausages into four 6 in lengths shape the sausage if making patties if not making links shape the sausage mixture into patties cooking mg sausages can be grilled pan fried or cooked in the oven cook
Until they are browned and cooked through about 4 6 minutes per side serve serve the Merz sauce sausages with your favorite accompaniments such as cuscus flatbread or side salad machui spit roasted lamb or goat seasoned and slow cooked machui is a traditional North African dish particularly
Popular in Morocco and Algeria featuring slow roasted lamb the lamb is seasoned with a blend of spices and slow cooked until tender and flavorful here’s a basic recipe for making chewy ingredients one whole lamb shoulder or leg approximately 5 6 lb four cloves garlic minced
2 taspo ground cumin 2 taspo ground coriander 2 taspo paprika 1 tasp ground cinnamon 1 TP ground ginger 1 tpoon turmeric 1 tpon cayenne pepper adjust to taste salt and black pepper to taste juice of two lemons olive oil fresh herbs such as parsley or cilantro for garnish instructions
Preheat the oven or grill preheat your oven to a low temperature around 300° F or 150° C or prepare a grill for indirect heat prepare the lamb rinse the lamb and Pat it dry with paper towels place it
In a large roasting pan or on the grill prepare the marinade in a bowl combine minced garlic ground cumin ground coriander paprika ground cinnamon ground ginger turmeric cayenne pepper salt black pepper and the juice of the lemons drizzle olive oil into the spice mixture until
It forms a loose paste marinate the lamb rub the spice mixture all over the lamb ensuring It is Well coated you can make incisions in the meat and rub the marinade into those cuts for more flavor penetration let it marinate cover the lamb and let it marinate in the refrigerator for
At least a few hours or preferably overnight to allow the flavors to meld slow roast or grill if using an oven roast the lamb at a low temperature for several hours until it becomes tender base it with any accumulated juices during the cooking process if using a grill set it up for indirect
Heat and cook the lamb slowly turning occasionally until it reaches your desired level of dness rest and serve once cooked let the lamb rest for a few minutes before carving garnish with fresh herbs and serve it with your choice of sides like cuscus flatbread or grilled vegetables
Kebabs grilled skewers of meat often served with bread kebabs also spelled as kabs or kebabs are a popular dish in many Cuisines around the world they typically consist of skewed and grilled or roasted meat often accompanied by vegetables the term Kebab is used broadly and various regions
Have their own unique Styles and flavors here’s a basic recipe for making classic grilled meat kebabs ingredients 1.5 to 2 lb of your choice of meat beef lamb chicken or a combination cut into bite-sized pieces vegetables optional bell peppers onions cherry tomatoes mushrooms zucchini Etc
Marinade 1/4 cup olive oil 3 tbsp plain yogurt three cloves garlic minced one teaspoon ground cumin one teaspoon ground coriander one teaspoon smoked paprika one teaspoon ground turmeric salt and black pepper to taste fresh herbs such as parsley or cilantro chopped for garnish
Instructions prepare the marinade in a bowl whisk together olive oil yogurt minced garlic ground cumin ground coriander smoked paprika ground turmeric salt and black pepper marinate the meat place the meat pieces in the marinade ensuring they are well coated cover and refrigerate for at
Least 30 minutes or preferably marinate overnight for more flavor prepare skewers if using wooden skewers soak them in water for about 30 minutes to prevent burning during grilling metal skewers can be used without soaking heat your grill or oven to medium high heat assemble the kebabs
Thread the marinated meat and vegetables onto the skewers alternating between them grill or roast Grill the kebabs over medium high heat for about 10 15 minutes turning occasionally until the meat is cooked to your desired level of dness and has a nice Char on the outside if using
An oven place the skewers on a baking sheet and roast at a high temperature around 400° F or 200° C for a similar amount of time rest and garnish let the kebabs rest for a few minutes before serving garnish with fresh herbs serve serve the kebabs with your favorite accompaniments
Such as rice cuscus or flatbread you can also add a side of yogurt sauce or tattii okay